Thursday, June 11, 2009

A beautiful baguette

There are, in my opinion, four doughs that a baker must master in order to consider him-her self a proper craftsman (or crafts person?): Sourdough, brioche, baguette and lamination. When you know how to do those well, then you can do anything you want.
This particular baguette is made with a levain (a sour pre-ferment that utilizes only wild yeast) and the dough itself does have a small percentage of commercial yeast.
Today our bread team did an extraordinary job with their product, especially with the baguette. This is a little larger than traditional baguettes, weighing in at 450 g (typically they weight 320 to 370 g). The scores are good and the crust has a very nice browning, very particular of levain baguettes. The levain is what also makes this a special baguette, since baguette usually utilizes the much more convenient poolish as a pre-ferment, which is not going to provide as good of a crust or crumb as the natural levain does.


  1. Really nice baguette. Quick question.
    How do you recommend keeping fresh baguette warm for service in a restaurant. What is prefered individual ba. or large then sliced? Thx.

  2. Very nice. That interior shot is pure bread porn.

  3. Daniel: although I do not recomend keeping bread warm during service because it jsut kills the bread. But, if you must, I would suggest a large baguette, sliced to order. The bigger the bread, the more it will resist the harsh environment of a bread warmer.

  4. Have you ever used two preferments in your baguettes? I typically use a sour and another preferment. I feel that it gives a better flavor and crumb as opposed to just one preferment.

  5. I have used a poolish combined with a white sour, but I only found that it weakens the flavor of the sour. What is the other pre-ferment you use besides the sour?